Grapes:Sangiovese “in purezza”, hand picked in two passes to select the best and ripest grapes.

Fermentation and Aging: Soft destemming/crushing. Fermented in stainless steel vats at a maximum of 30ºC. Additional maceration only when the quality of the vintage gives fully ripe skins and seeds. Aged in 70% stainless steel, 30% second-passage barriques for 8 to 12 months. Refined in the bottle for an additional 6+ months.